Semolina Gnocchi

Search Recipes

This classic recipe by James Beard yields tender, fluffy gnocchi.

Ingredients

2 cups milk

1 teaspoon salt

1/2 teaspoon pepper

Dash nutmeg

1 cup semolina

1/2 cup grated Parmesan cheese

2 eggs, beaten

Method

Make the dough: bring the milk to a boil and season it with salt, pepper, and nutmeg. Pour in the semolina and stir until you have a thick mixture. Then stir in the cheese, remove from heat, and stir in the beaten eggs. Pour the mixture into a buttered dish or tin, making a layer about 1/4-inch thick.

Cut the gnocchi: once the mixture has cooled, cut into rounds with a cutter about 1 ½ inches in diameter and arrange in an overlapping pattern in a fireproof dish.

Bake the gnocchi: pour a generous amount of melted butter all over the gnocchi and brown under the grill or in the oven. A few minutes before removing, sprinkle with a handful of grated cheese. When this has melted, the gnocchi are ready.